PILLSBURY PANCAKE RECIPE RECIPES

Steps:

• Remove the 1/2 roll cookie dough from refrigerator, and let stand about 1 hour or until room temperature. In blender, break up cookie dough; add flour, milk and egg. Cover; blend on high speed 10 seconds. Let batter stand in blender 20 minutes.
• Meanwhile, place ovenproof 10-inch skillet in oven; heat oven to 425°F.
• After oven and skillet are heated, carefully remove skillet from oven. Immediately add butter to skillet, and quickly swirl around so it melts and covers bottom and side of skillet.
• Give batter a 2-second pulse in blender, then pour into skillet. Return skillet to oven.
• Bake 12 to 15 minutes or until edge of crust is golden brown. Cut into 4 pieces; sprinkle with powdered sugar, and drizzle with maple syrup. Serve immediately.

Steps:

• MICROWAVE DIRECTIONS: In 9-inch microwave-safe pie pan or round cake pan, microwave margarine on HIGH for 30 to 45 seconds or until margarine is melted. Stir in all remaining apple mixture ingredients. Cover; microwave on HIGH for 3 to 4 minutes or until apples are tender.
• In medium bowl, combine all pancake ingredients; blend well. Pour batter evenly over cooked apples. In small bowl, combine topping ingredients; sprinkle over batter.
• Microwave on HIGH for 3 to 5 minutes or until toothpick inserted 1 1/2 to 2 inches from edge comes out clean. Let stand 5 minutes on flat surface. Invert onto serving plate. Cut into wedges to serve.
• 1. CONVENTIONAL DIRECTIONS: Heat oven to 350°F. In 9-inch pie pan or round cake pan, melt margarine in oven. Stir in all remaining apple mixture ingredients. Bake at 350°F. for 10 minutes. 2. In medium bowl, combine all pancake ingredients; blend well. Pour batter evenly over cooked apples. In small bowl, combine topping ingredients; sprinkle over batter. 3. Bake at 350°F. for an additional 15 to 20 minutes or until toothpick inserted in center comes out clean. Let stand 2 minutes. Invert onto serving plate. Cut into wedges to serve.